3 eggs
2 c. sugar
1 c. Crisco oil
2 c. shredded zucchini, unpeeled
2 tsp. vanilla
1 c. chopped nuts
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg

Beat eggs until light and fluffy. Add sugar and beat. Add oil slowly and beat. Add vanilla and zucchini and mix thoroughly. Sift dry ingredients together and add to zucchini mixture. Mix in nuts. Pour into 2 greased and floured 2-quart bread loaf pans. Bake at 350 degrees for 50-60 minutes. Cool in pans 5-10 minutes. Turn out on racks. Cool. Keeps well frozen.